Shakshuka is a Middle Eastern brunch dish. I got to know it years ago when a friend from Israel made it for me. Shakshuka is a dish that you make in a pan, in which you poach eggs. Traditional Shakshuka is made with tomatoes but on this page I’m sharing the recipe for Green Shakshuka. It’s a variation, perfect for everyone that likes poached eggs but is not a big fan of tomatoes, or just wants to try something new every once in a while.
Instead of using tomatoes (and sometimes red bell pepper), I used green vegetables for this green Shakshuka. I used courgette (zucchini), spinach and avocado. Avocado and poached eggs is a winner combination anyway if you ask me. And spinach is a well-known brunch ingredient that’s combined with poached eggs, for example on Eggs Florentine. In this Green Shakshuka dish it all comes together. And it’s a great way to already get you vegetable intake before dinner. Super if you want to eat healthy, or if you already know that your dinner that day is going to be less healthy. Scroll down for my recipe for Green Shakshuka.
What kind of pan to use for Shakshuka
You want to use a skillet to make Shakshuka. A skillet (or ‘hapjespan’ in Dutch) is deeper and comes with a lid. You’ll need the depth because you’ve got quite a few ingredients. And you don’t want the eggs to become fried, but poached. And you’ll need a lid so that your green Shakshuka is done faster and less watery.
I always check that my pans are PFAS-free. PFAS is the name for a group of chemicals that are often used in non-stick pans. These chemicals are very bad for the environment and also for our own health. More and more research is showing that high amounts of PFAS in your body is linked to diseases like cancer and a high cholesterol.
So I’ll always advice you to buy PFAS-free pans. I recommend the Green Pan PFAS-free pans, as they do have a good non-stick coating made of natural materials.
Recipe Green Shakshuka
Ingredients (serves 4):
2 shallots, finely chopped
1 clove of garlic, finely chopped
1 teaspoon ground cumin
1 courgette, chopped
300 grams spinach, frozen
100 grams feta cheese
Warm some olive oil in a frying pan. Shortly fry the shallots and garlic with the cumin. Add the courgette and the frozen spinach. Fry on medium heat, stir occasionally. When done, turn the fire low. Make 4 indentations and crack open the eggs in the 4 holes. Put on the lid and cook for 10-15 minutes.
Slice the avocado and crumble the feta cheese. Top the shakshuka with the avocado, feta and cilantro.
Serve with slices of bread pan-fried in olive oil.
You might also like my recipe for Israeli pita sandwich Sabich.